1 - 29 ounce can stewed or diced tomatoes
1 - 14 ounce can kidney beans
1 - 14 ounce can black beans
2 celery stalks, diced fine
1 medium yellow onion, diced fine
3 cloves garlic, finely minced
1 pepper, ancho or another non-spicy pepper
2 tablespoons cumin
1 to 2 tablespoons chili powder
2 teaspoons oregano
2 teaspoons paprika
2 tablespoons yellow or brown mustard
1 to 2 tablespoons cornstarch with twice as much water, mixed
1. Combine all ingredients in a medium sized pot and cook over low-medium heat until everything is tender, at least 30 minutes.
2.To thicken, mix the cornstarch with water in a small bowl. Add to chili once the veggies are about tender.
Source of recipe: I wrote the recipe. For more information, please see my blog.